Indian cuisine

Medium

Veggie Samosas With Cilantro Chutney

Name: Veggie Samosas With Cilantro Chutney
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb. Puff pastry or empanada dough; 1 large Egg; Filling; 2 tbsp. Butter; 1 small Onion minced; 2 tbsp. Garlic minced; 3 tbsp. Ginger minced; 2 small Green chili, minced; 1 tbsp. Cummin seeds; 1 tsp. Garam masala; 1 tbsp. Tumeric; 1/2 cup Peas blanched; 1 ea. Potato boiled, large diced and peeled; 1 ea. Sweet potato boiled, large diced and peeled; 1/2 tsp. Salt; 1/4 tsp. Pepper; Cilantro chutney; 1 bunch Cilantro chopped; 1 tsp. Chili, diced; 1 clove Garlic, minced; 1 tbsp. Ginger, minced; 2 tbsp. Lime juice; 1 tbsp. Honey; Salt to taste; Pepper to taste

Chef Rigo Salas

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Baked not fried! Is worth giving these vegetarian samosa a try baking in the oven all at once is certainly more convenient than giving these little samosa pockets a fry. A great pastry wrap coating a flavorful Punjab style filling that is stuffed to the brim. Dip your flakey samosa in this tangy green chutney dipping sauce and get that scrumptious pow. A great plate for a bring and share.

Recipe

PRE TIME: 10 min

COOKING TIME: 30 min

TOTAL TIME: 40 min

4 SERVING

Ingredients:

1 lb. Puff pastry or empanada dough
1 large Egg
Filling
2 tbsp. Butter
1 small Onion minced
2 tbsp. Garlic minced
3 tbsp. Ginger minced
2 small Green chili, minced
1 tbsp. Cummin seeds
1 tsp. Garam masala
1 tbsp. Tumeric
1/2 cup Peas blanched
1 ea. Potato boiled, large diced and peeled
1 ea. Sweet potato boiled, large diced and peeled
1/2 tsp. Salt
1/4 tsp. Pepper
Cilantro chutney
1 bunch Cilantro chopped
1 tsp. Chili, diced
1 clove Garlic, minced
1 tbsp. Ginger, minced
2 tbsp. Lime juice
1 tbsp. Honey
Salt to taste
Pepper to taste

Directions:

Step 1

In a large pan melt some butter sweat the onion, minced ginger, and garlic saute until translucent. Add the fresh green chili, cumin seed, garam masala, turmeric and cook for 1-3 minutes.

Step 2

Add the peas, cooking for 1-3 minutes before adding the cooked diced potato and sweet potato. Season with salt and pepper and set aside to cool down before added to the dough.

Step 3

Roll out puff pastry dusting with flour to approximately a 1/8' thickness. Using a large ring mold or a small soup bowl cut out disk shapes then cut each disk in half. Make a cone shape with the pastry half cealing up the side. Fill the cone with the potato filling 80%. Press down a bit with a tiny spoon. Apply water on the top edges and stick the edges to seal well.

Step 4

Whisk 1 whole egg and brush each samosa with the egg wash and place on a baking pan. Bake at 3375°F/190°C until golden brown approximately 25 minutes.

Step 5

Cilantro chutney: In a blender blend the fresh cilantro, chili, garlic, ginger, lime juice, honey, season with salt and pepper.

Step 6

Enjoy!